|
gptkbp:instanceOf
|
Wine
|
|
gptkbp:acidity
|
Moderate
|
|
gptkbp:ageLimit
|
10 to 20 years
|
|
gptkbp:alcoholContent
|
13.5% to 15%
|
|
gptkbp:availability
|
Limited
|
|
gptkbp:barrelLength
|
gptkb:French_Oak
18 months
|
|
gptkbp:bottleSize
|
750ml
|
|
gptkbp:brewingProcess
|
gptkb:David_Heitz
|
|
gptkbp:characteristics
|
Elegant
Rich
Complex
Full-bodied
Long finish
Well-balanced
|
|
gptkbp:colors
|
Red
|
|
gptkbp:firstAwarded
|
1966
|
|
gptkbp:flavorProfile
|
Dry
|
|
gptkbp:foodPairing
|
Steak
Lamb
Pasta with red sauce
|
|
gptkbp:grapeVarieties
|
100% Cabernet Sauvignon
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Heitz Cellar Cabernet Sauvignon
|
|
gptkbp:label
|
Dark Red
Classic
|
|
gptkbp:legacy
|
varies
|
|
gptkbp:notableFeature
|
90+ Points from Wine Spectator
Best_of_Class_at_California_State_Fair
Gold_Medal_at_San_Francisco_Chronicle_Wine_Competition
Silver_Medal_at_Los_Angeles_International_Wine_Competition
Gold_Medal_at_Napa_Valley_Wine_Auction
|
|
gptkbp:priceRange
|
$50 to $100
|
|
gptkbp:producedBy
|
gptkb:Heitz_Cellar
|
|
gptkbp:productionCompany
|
Traditional
|
|
gptkbp:region
|
gptkb:California
gptkb:Napa_Valley
gptkb:United_States
|
|
gptkbp:servingTemperature
|
60-65°F
|
|
gptkbp:sustainabilityPractices
|
Organic
|
|
gptkbp:tartan
|
Firm
|
|
gptkbp:tastingNotes
|
Spice
Cherry
Oak
Blackcurrant
|
|
gptkbp:travelTime
|
1-2 hours
|
|
gptkbp:type
|
gptkb:Cabernet_Sauvignon
|